Description
A rich and hearty soup combining ground beef, vegetables, and spices to create a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 lbs ground beef
- 1 lb Yukon gold potatoes, cut into 1-inch pieces
- 4 carrots, peeled and sliced
- 1 can green beans, drained
- 1 can diced tomatoes with juices
- 1 can black-eyed peas, drained
- 1 can corn, drained
- 4–6 cups beef broth
- 3 tablespoons tomato paste
- Italian seasoning to taste
- Smoked paprika to taste
- Chili powder to taste
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add diced onion and celery and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add ground beef and cook until fully browned, breaking it apart with a spoon.
- Mix in Yukon gold potatoes, sliced carrots, green beans, diced tomatoes, black-eyed peas, corn, tomato paste, and 4 cups beef broth, then mix well.
- Season with Italian seasoning, smoked paprika, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 14-16 minutes until the potatoes are fork-tender.
- Taste and adjust seasoning if necessary, then serve hot.
Notes
Serve with crusty bread or over rice. Top with fresh herbs, cheese, or sour cream if desired. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg